100 Foods: Walnuts

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Walnuts, like cherries, are stone fruits. Inside the inedible husk is a wrinkly shell that contains a two halved nut.

Personally, I enjoy walnuts roasted with a little bit of salt. They could be added into pancakes, bread, muffins or turned into walnut butter for all I care. They are rather tasty.

You will find walnuts high in Thiamine, Riboflavin, B5, B6, Iron, Magnesium, Manganese, Phosphorus and Zinc. Roasting the nuts reduces the antioxidant qualities. Eating walnuts with saturated fats might limit their ability to clog arteries, but why not just remove the saturated fats?

How do you like your walnuts?


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